1. Preheat oven to 350 degrees F. In a large pot, melt vegan margarine. Add the onions. Cook for 2 minutes. Add carrots, celery, zucchini, mushrooms, and potato. Cook 10 minutes.
2. Add flour and cook for 1 minute. Stir in stock and nondairy milk. Simmer for 10 minutes. Stir in peas, sherry, parsley, thyme, salt, and pepper.
3. Put it all into either a 9x13" pan or large ramekins for individual servings. Place the puff pastry on top, brush on some melted vegan margarine, and cut a few 1" slits to vent.
4. Cover a baking sheet in foil and place under the pot pie to catch bubbling stuff. Place in oven for approximately 40 minutes. Check the puff pastry every once in a while to see if it is browning too fast. If so, cover in foil.
Source of recipe: This recipe was inspired/modified from Simply Recipes "chicken pot pie" recipe (www.elise.com) and made vegan and easier by me. I have to say it turned out perfect, decadent and delish!

I really want to try this recipe, but when I went to the store the puff pastry was ~$7 (wtf???) and I can't afford that on my broke-college-kid budget. Anyone have a good vegan home-made recipe for puff pastry or a substitute that will work in place of store bought?